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What makes the perfect Croissant?

It was after reading an article on Croissants in my local Sunday newspaper that I was left a little confused but non the less intrigued about what classified the perfect Croissant. The question the article asked was; what constituted the ultimate Croissant?  According to the journalist the ultimate Croissant was layered but not overly crispy that it would crumble once broken. This left me doubting. I gathered my cornucopia of cookbooks and began my own research into this fascinating bake. ...

How to make Man’oush’e

The smell of Man'oush'e bi za'tar will transport you straight to the Middle East. Satisfying and tasty it is truly a classic.  In Lebanon tiny bakeries across the country sell this disc of dough pressed flat and baked with a topping of wild thyme "Zaatar" , sumac, olive oil and sesame seeds.  Inexpensive and delicious it remains a staple for breakfast, lunch or as part of meze on the supper table. My simple recipe will have you whipping up loaves of steaming hot Man'oush'e anytime of the ...